Cornflake corn cake

Butter a cake pan; fold parchment like a paper airplane, cut at the pan's radius and unfold into a circle; press into the bottom.

Whisk white sugar into one large egg vigorously about a minute until light and fluffy.

Add melted butter, plain yogurt and whole milk; whisk until combined.

Add cornmeal, all-purpose flour, a little salt, baking powder and a touch of baking soda; whisk.

Add a couple cups of cornflakes and fold together with a spatula.

Transfer to the pan, spread evenly and smooth the top; scatter about another half cup of cornflakes over and press them lightly into the surface.

Tap the pan to settle, then bake in the center of a 400 degree oven about 25 minutes.

Test the center with a skewer; it should come out clean.

Cool in the pan 15 to 20 minutes, loosen the edges with a knife, invert onto a pan, peel off the parchment and flip back onto a plate, flaked side up.

Garnish with a strawberry; cool fully, cut and serve.